Why not just make wrap sandwiches. Not terribly inventive, basically cold fajitas, but with some lettuce and chopped tomato and a complementary dressing of some kind (yogurt, garlic and cayenne with chopped cilantro would be my first thought)...maybe some grated pepper jack to bring it all together, and a good large tortilla wrap, this could be a great lunch. Take it to work, or go for a park picnic (and pack some sangria).
Top a pizza (could add pineapple and/or Italian sausage to the mix, too)
Food process or chop to a medium fine crumble, add capers, nuts, raisins, toasted cumin, cinammon, and use it to fill an (interpreted) empanada
If it's not heavily spiced, stirfry with soy sauce, small amount of brown sugar, garlic powder, small amount of corn starch, and red chile powder. Serve over rice.
Serve on a toasted baguette as a sandwich.
Chop and use as an omelette filling.
Chop fine and mix with mashed, fried green plantains, pork cracklings or bacon, and garlic. Mold using ramekins, simmer in a pan wth brown gravy. Serve with lots of this gravy.
Lace onto rosemary skewers, partially immerse in rosemary, cider vinegar, lime juice, honey and olive oil marinade overnight, grill (or "grill" in oven), basting constantly, only only until warned through and surface is nicely glazed. Serve with pita or lavash.
In a soup pot, refry about a cup of onions, then add half a cup of peppers, and several tsp of ground cumin. When fragrant, add chopped up meat, about two cups. Then a 20 oz can of crushed tomatoes (or whatever I have left over from my home canned tomatoes that I've used the meaty romas) add a couple of cups of water with bullion cubes/stock base to match the meat. Bring to a gentle boil . Then add a package of cream cheese and place the covered soup pot in a low oven for four hours or so.
If it needs thickening, slowly add corn meal after an hour in the oven.
Garnish with fresh cilantro or tortilla chips or lime zest.